glam

Monday, June 30, 2014

Jerk Chicken

Finally
I get time for breather. Today I officially finished my studies and has
submitted all my paper works, it definitely calls for a celebration for me. All
these days I have been opening my word for typing up assignments and it feels so
good to finally write a blog post !

This
post is long overdue, its more than a month since I made this Jerk chicken for
our anniversary dinner and before I totally forget about this I wanted to post it
mainly for my my own future reference and secondly for few friends who has
asked me for this recipe. It was actually my hubby who came up with Jamaican Jerk chicken recipe first. Once in a blue moon
he gets into the mood of cooking and do all the search online for a recipe and cooks for us , the only down side of him
cooking is that for few hours he goes on and on about what a good cook he is !!
Anyway coming back to topic, first time when
he read this recipe here it mentioned that the scotch bonnet chillies are
really hot so use as per your taste, but we both being mallus thought
that this scotch bonnet would be something like Kanthari (small hot green chillies) and we
ignored that warning and decided to be generous and use 3 scotch bonnet chillies !! Oh boy we
were wrong, our mouth was on fire, and the worst part was that we had some friends
over for dinner and they suffered too..luckily as it was my hubby who made it, I could blame him for all that
heat without spoiling my name J .Inspite of all
that heat the chicken was still delicious and we all ate it. Second time I
decided to take over and made this for our anniversary, but this time I was
very cautious, I deseeded the chillies and used only 2 small ones and it made a
big difference. It was perfect, we could enjoy the flavours without that heat
and for the first time he admitted I cook better than him :) We made this again
one more time after that and this is a winner recipe for us now.